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Aug 062013
 

Veggie Slaw

Upon talking with my sister today, she shared the fact that she had to turn on her heat yesterday while babysitting her grand-kids, as they were chilly! Here in Florida, we are sweltering and Kenny couldn’t even stay outside to do some work; yesterday at 5 PM we were still pegging 95 degrees in the shade and not a breath of fresh air was moving. So with that thought I bring you but yet another way to fix a tasty cole slaw to beat the heat. Didn’t know what to add today and my sister mentioned having fresh corn on the cob and I thought of this oldie but a goodie and another very simple recipe to make.

fresh corn

Veggie Slaw
 
Ingredients
  • 4 cups shredded cabbage
  • 1-1/2 cups fresh corn sliced off the cob (2-3 ears depending on size)
  • ⅓ cup chopped bell pepper
  • ¼ cup chopped pimento, drained
  • ¼ cup mayonnaise*
  • ¼ cup sour cream*
  • Salt and fresh ground pepper to taste
  • * If you like your salad a little moister, you may want to double the amounts of mayo and sour cream.
Instructions
  1. Combine all veggies together and set aside.
  2. Whisk together the mayo, sour cream, salt and pepper; pour over veggies and mix to combine.
  3. Refrigerate for 1 hour before serving.

 

Today is National Root Beer Float Day and if you live near an A&W Root Beer Restaurant (lucky you), hop on down and get a free float which they will be serving until they close tonight! Enjoy one for me as I miss having one anywhere close to where we live.

Sep 102012
 

Corn And Okra Skillet

Our okra was one of the veggies we had planted this year and we never got one taste of it after Debbie! All the okra in the stores looked horrid and I refused to buy it, so no fresh okra for us until possibly this fall if we manage to dry out enough to plant. This recipe is a nice combo of veggies and very flavorful.

I wish these were ours!

Corn And Okra Skillet
 
Ingredients
  • 1 small sweet onion, cut in strips
  • 1 medium bell pepper, cut in strips
  • 1-1/2 cups fresh corn cut off the cob
  • 1 cup fresh okra, cut in ½-inch pieces
  • 1 beef bouillon cube
  • ½ cup boiling water
  • 2 tbsp butter
  • ½ teas salt
  • Dash of garlic salt and white pepper
Instructions
  1. Dissolve bouillon in the boiling water and set aside.
  2. Melt butter in a skillet and cook onions and peppers over low heat until partly softened.
  3. Add all ingredients to the skillet, cover tightly and simmer, stirring several times for 5-10 minutes or until okra and corn are tender.

 

Hope you enjoy!

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